Almond Croissant Cheesecake Bars (Print Version)

# Ingredients:

→ Biscoff Cookie Crust

01 - 1 cup crushed biscoff cookies (or graham crackers)
02 - 1/4 cup salted butter, melted
03 - 1 tbsp powdered sugar

→ Almond Frangipane Filling

04 - 5 tbsp salted butter, softened
05 - 1 egg
06 - 1 cup almond flour
07 - 1/2 cup granulated sugar
08 - 2 tsp almond extract
09 - 1 tsp vanilla extract
10 - 1/4 tsp salt

→ Vanilla Bean Cheesecake

11 - 1 block (8oz) cream cheese, at room temperature
12 - 1/4 cup greek yogurt, at room temperature
13 - 1/2 cup granulated sugar
14 - 2 tsp vanilla bean paste or extract
15 - 1 egg, at room temperature
16 - Pinch of salt

→ Stabilized Whipped Cream

17 - 1 cup heavy whipping cream
18 - 4oz cream cheese
19 - 2 tsp vanilla extract
20 - Pinch of salt
21 - 2 tbsp powdered sugar

# Instructions:

01 - Preheat the oven to 175°C (350°F). Line a loaf pan (8.5x4.5" or 9x5") with parchment paper. In a medium bowl, combine the crushed cookies, melted butter, and powdered sugar until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 7-8 minutes. Remove and cool while preparing fillings. Reduce oven temperature to 165°C (325°F).
02 - In a medium bowl, thoroughly combine the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt until smooth and well incorporated. Set aside.
03 - In a large bowl, beat the cream cheese until completely smooth. Add sugar, vanilla, and salt, continuing to beat until incorporated. Mix in the greek yogurt until smooth. Gently beat in the egg just until combined, being careful not to overmix.
04 - Spread the almond frangipane filling in an even layer over the cooled crust. Pour the cheesecake mixture on top, smoothing the surface. Place the loaf pan in a larger baking dish (9x13") and create a water bath by filling the larger pan halfway with hot water. Bake at 165°C (325°F) for 35-40 minutes, until the edges are set but the center remains slightly wobbly.
05 - Allow the cheesecake to cool slightly in the water bath. Remove from the water bath and cool completely to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight until thoroughly chilled and set.
06 - Before serving, prepare the stabilized whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and whip until thick and fluffy. Spread over the chilled cheesecake and garnish with sliced almonds and a light dusting of powdered sugar if desired.

# Notes:

01 - For best results, ensure all dairy ingredients reach room temperature before mixing to prevent lumps in the cheesecake batter.
02 - The water bath helps prevent cracking by providing gentle, even heat during baking.

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